Setting Up Your Sushi Workstation: Cutting Board, Roller and Cooler Box

Core Blocks You Need

Before rolling anything, place three blocks: a Cutting Board, a Roller, and a Cooler Box. The Cutting Board handles knife work on ingredients like Salmon Fillet, Tuna Fillet, Avocado, Cucumber and Wasabi Root. The Roller assembles finished rolls from prepared fillings and Cooked Rice. The Cooler Box stores Raw Tuna, Raw Tuna Fillet, Salmon Fillet, Shrimp and other perishable catches so they do not clutter your inventory.

Keep the Cutting Board and Roller adjacent so you can move prepared slices straight into rolling without walking back and forth.

Knife and Prep Flow

Craft a Cleaver Knife — it is the tool used at the Cutting Board. Slice Avocado into Avocado Slices, Cucumber into Cucumber Slices, and fillets into usable portions. Wasabi Root becomes Wasabi Paste through prep work, and Soy Bean is processed into Soy Sauce for dipping.

Once your slices and Cooked Rice are ready, move to the Roller. Rolls combine Cooked Rice with a filling such as Salmon, Tuna, Crab, Cucumber, Avocado or Imitation Crab. Nori Sheets wrap the outside of Maki and Temaki, so keep a stack within reach of the Roller. The Cooler Box should sit nearby to hold raw fish between prep sessions.